Caldo De Pollo Guatemalteco Food

CALDO DE ALBONDIGAS

Steps:

• In a large pot, warm the oil and saute onions over medium low heat.
• Add tomatoes, green chile, 1 quart of beef stock, cumin and salt and pepper to taste.
• Simmer the soup over medium low heat for 30 minutes, if soup seems to thick, add some of the additional stock to thin.
• Cut the tortillas into fine silvers and mince.
• In a large bowl, mix the cut tortillas with the ground beef; add the egg, garlic, salt and pepper.
• Shape into tiny meatballs and drop into the pot of soup.
• Continue to cook on medium low until meatballs float to the top.
• Serve in individual bowls garnished with fresh cilantro.

CALDO DE POLLO (MEXICAN CHICKEN SOUP)

Steps:

• Rinse and dry chicken and place in stockpot. Add the corn on the cob nibblers with the chicken. Cover with water and season with salt.
• Add onion, bay leaves and garlic and let simmer for about 20 minutes (longer if using bigger pieces of chicken).
• Add the carrots, celery ribs, chayote, and potatoes and cook until vegetables are near tender.
• Add the cabbage, add more salt if needed and add pepper. Let simmer for about 5-10 minutes until cabbage is tender.
• Serve and garnish with cilantro, diced onion, and lime wedges. Adjust to taste with lime wedges.